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Squash, Pea and Sage Risotto

A tasty trio of butternut squash, fresh sage and Parmesan cheese. This Autumnal risotto recipe, from Annabel Karmel, is ready in less than half an hour.

From the book

Introduction

Butternut squash with fresh Parmesan and sage is one of my favourite flavour combinations for a risotto.

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Ingredients

1 tbsp olive oil
2 leeks, chopped
1 garlic clove, crushed
250g / 9 oz risotto rice
150g / 5 oz butternut squash, diced
1l / 1¾ pints hot chicken stock
50g peas
1 tsp chopped fresh sage
50g / 2 oz Parmesan cheese, grated
1 tsp lemon juice
2 tbsp double cream
salt and black pepper

Method

Heat the olive oil in a saucepan. Add the leeks and fry for 3 minutes. Add the garlic, rice and squash and stir to make sure the rice is well coated.

Add a ladleful of hot stock at a time, stirring until absorbed.

When all the stock has been added and the rice is cooked (this will take about 20 minutes) add the peas and sage and stir for the last 5 minutes. Stir in the Parmesan, lemon juice and cream and season to taste.

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From the book: Annabel’s Family Cookbook

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